Breville Boss BBL910XL Instruction Booklet page 22

SOUPS
ThAI SPICEd BUTTERNUT
SQUASh SOUP
Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves 4
INGREdIENTS
1 tablespoon organic coconut oil
5 tablespoons Thai Red Curry Paste (see page
24) or 2–3 tablespoons store bought paste
3.3 pounds (1.5kg) butternut squash, peeled,
seeded, cut into 1½ inch (4cm) pieces
4 cups (1 liter) chicken stock, at room
temperature
1 x 13.6oz (400ml) can coconut milk
1 tablespoon fish sauce, or more to taste
Fresh cilantro leaves and thinly sliced red chili,
to garnish
Lime wedges, to serve
METhOd
1. Heat coconut oil in a large saucepan
over medium heat. Add curry paste and
cook, stirring, for 2–3 minutes or until
fragrant.
2. Add squash and stock. Increase heat to
high and bring to a boil. Reduce heat to
medium low and simmer for 20 minutes
or until squash is tender. Set aside and
allow to cool until there is no steam
coming from soup.
3. Reserve ½ cup (125ml) coconut milk and
set aside. Add remaining coconut milk
to the squash mixture. Transfer a third
of squash mixture into blender jug and
secure lid. Dial to BLEND, and process
for 10–15 seconds or until smooth.
Return mixture back to saucepan. Repeat
with remaining squash mixture.
4. Heat squash soup, stirring, over medium
low heat until hot. Add fish sauce and
stir until combined. If needs additional
seasoning increase fish sauce by 1–2
teaspoons.
5. When serving, drizzle with reserved
coconut milk. Garnish with cilantro
leaves and chili. Serve with lime wedges.
22
MEXICAN BEAN SOUP
Prep Time: 10 minutes
Cooking Time: 8 minutes
Serves 4
INGREdIENTS
1 stalk celery, rough chopped
1 carrot diced
1 x 4oz can kidney beans
1 x 15oz can diced tomatoes
1 teaspoon cumin
½ teaspoon oregano
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 avocado diced
1 cup cilantro
METhOd
1. Place celery, carrot, red kidney beans,
reserving ¼ cup of kidney beans for
topping, tomatoes, and spices in blender.
2. Press SOUP, and process for the entire
program until smooth and hot.
3. Divide among serving bowls. Garnish
with remaining kidney beans, diced
avocado and cilantro.